Chinese · Dessert
Brown Sugar Steamed Cake
A traditional Chinese steamed cake made by dissolving brown sugar into a warm syrup before folding into an egg-and-flour batter, then steaming until it rises into a soft, moist, faintly caramel-coloured sponge. It relies on gentle steam heat rather than dry oven air, giving it a distinctively bouncy, pudding-like crumb found at Cantonese dim sum tables and home kitchens alike.
$0
12 minsPrep
20 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
270Calories
4.8gProtein
5.7gFat
49.9gCarbs
22gSugar
0.6gFiber
187mgSodium
56mgChol
0.8gSat Fat
82mgPotassium
36mgCalcium
2.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Wine (Huangjiu)
local
Jasmine Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Dissolve the 45g brown sugar fully in the 55g hot water and let the mixture cool to lukewarm.
2
Set up a steamer with water and bring it to a rolling boil over high heat.
3
Whisk the 30g egg into the cooled brown sugar water until well combined.
4
Sift the 70g cake flour and 3g baking powder together directly into the wet mixture, folding gently with a spatula until just smooth - do not overmix.
5
Fold in the 8g vegetable oil until the batter is glossy and streak-free.
6
Line a 10cm round cake tin with parchment and pour in the batter, tapping the tin once on the counter to release large air bubbles.
7
Cover the tin loosely with foil or a lid to stop condensation dripping onto the cake, then lower into the steamer.
8
Steam over high heat for 18-20 minutes until a skewer inserted in the centre comes out clean.
9
Remove carefully, let the cake rest in the tin for 5 minutes, then unmould onto a wire rack to cool slightly before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Brown Sugar, dissolved in hot water
- 55g55g Water, hot
- 70g70g Cake Flour, sifted
- 30g30g Egg, whisked
- 3g3g Baking Powder
- 8g8g Vegetable Oil
